Thursday, April 28, 2011

Whole Wheat Pizza Bread

It's no secret that I love pizza. Mozzarella is the only cheese that I love (only melted though) and can't get enough of it on my pizza. I adapted a recipe from Picky Palate to make it a little healthier. She uses real flour and buttermilk. I read online that you can add 1 Tablespoon white vinegar or lemon juice to make buttermilk and since I hate buying a whole thing of it and never using it that's what I did.

1 cup all-purpose flour (I used wheat flour)
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 large eggs
2 tablespoons extra virgin olive oil
3/4 cup buttermilk (I used regular milk and 1 TBSP lemon juice)
1/4 cup shredded Parmesan cheese
1 1/2 cups shredded Mozzarella cheese
1 cup quartered pepperoni slices, about 32 slices (I used turkey pepperoni)
1/2 cup marinara sauce
1 teaspoon Italian Seasoning
1/4 cup shredded Parmesan Cheese
 1. Preheat your oven to 350 degrees. 2. Place flour, baking powder, baking soda, salt and pepper into a bowl and combine with a mixer. I used my Kitchenaid mixer, but don't use the dough hook, just the flat mixer beater.  3. Slowly add in eggs, oil, buttermilk, Parmesan, Mozzarella and pepperoni until just combined.
 4. Spray your bread pan with cooking spray. Pour half of batter into prepared bread pan that measures 9x5x2 3/4-inches. I used my meatloaf glass pan and have no idea how big it really is. Top evenly with marinara sauce.
 5. Pour remaining batter over sauce.  Top with Italian seasoning and additional Parmesan cheese. Bake for 45-55 minutes or until a toothpick comes out clean from the center.
6. Let it sit for 30 mins once it comes out of the oven. I know that it kind of looks like meatloaf, but I promise it tastes really good. The darker whole wheat makes the bread darker than it would with regular flour.
It was so good and I love that you can see the pepperoni throughout the bread. Tip- Did you know that you're suppose to store whole wheat flour in the freezer or refrigerator? I had NO idea, why didn't anyone tell me that? I was reading this blog article on 100% whole grains and realized that I wasn't doing it. It can actually go rancid and there was mention of little bugs. Needless to say I threw mine away (it had only been open for a week so it was fine) but I was paranoid and need to buy more. Pin It


Lacey said...

Yummm! Looks delicious!

Chris said...

Did not know that about whole wheat flour...craiozy!

Kim of Mo Betta said...

This bread sounds great, and I use whole wheat flour all the time. I had no idea it should be stored in the fridge! I keep my in a plastic that should keep out any bugs...ewwww!

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